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Ingredients
Grilled Trout with Lemon Butter and Couscous
200 g (1 cup) instant couscous
1 tablespoon olive oil
1 onion, finely chopped
4 pieces of red or yellow chargrilled capsicum (pepper), chopped
a small handful pine nuts
lemon juice and zest from 2 lemons
a large handful mint, chopped
4 rainbow trout fillets, with the skin removed
2 tablespoons butter, softened
Method
- Heat the grill (broiler). Bring 500 ml (2 cups) water to the boil in a saucepan and throw in the couscous. Take the pan off the heat and leave it to stand for 10 minutes.
- Heat the oil in a frying pan and fry the onion until it is lightly browned. Add the capsicum and pine nuts, then stir in the couscous. Stir through half of the lemon juice and zest, along with the mint.
- Put the trout fillets on an oiled baking tray. Mix the butter with the rest of the lemon zest and spread it on to the fish. Grill the fish for 6 minutes, or until it is just cooked through. Sprinkle on the rest of the lemon juice and season well.
- Serve the trout (take it off the tray carefully as it hasn't got any skin to help hold it together) on the couscous with any buttery juices poured over it.
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